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Crispy Slow Roasted Pernil-Style Pork Shoulder Recipe for Tender Citrus Mojo

crispy slow roasted pernil-style pork shoulder - featured image
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This recipe features a tender, slow-roasted pork shoulder infused with a bright citrus mojo marinade and finished with irresistibly crispy skin. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4 to 5 pounds bone-in, skin-on pork shoulder
  • 8 to 10 cloves garlic, minced
  • 2 large fresh oranges, juiced and zested
  • 2 large fresh limes, juiced
  • 1/3 cup (80 ml) olive oil
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons white vinegar
  • 1/4 cup fresh cilantro, chopped (optional)

Instructions

  1. Score the pork skin in a crosshatch pattern about 1/2 inch apart, cutting through the skin and fat but not into the meat. (10 minutes)
  2. In a large bowl, combine minced garlic, orange juice and zest, lime juice, olive oil, oregano, cumin, white vinegar, salt, black pepper, and red pepper flakes if using. Stir well.
  3. Rub the marinade all over the pork shoulder, making sure to get it into the scored skin and all around the meat. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. About 30 minutes before roasting, remove the pork from the refrigerator to bring it to room temperature.
  5. Preheat the oven to 275°F (135°C).
  6. Place the pork shoulder skin-side up on a rack inside a roasting pan. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone.
  7. Slow roast the pork for approximately 4 to 5 hours, until the internal temperature reaches 190°F (88°C) and the meat is tender enough to pull apart easily.
  8. Increase the oven temperature to 475°F (245°C) and roast for an additional 20 to 30 minutes until the skin is blistered and crackling crispy. Watch closely to avoid burning.
  9. Remove the pork from the oven and let it rest tented with foil for 20 minutes to allow juices to redistribute.
  10. Pull apart the meat with forks, garnish with chopped cilantro, and drizzle with remaining citrus mojo or use it as a dipping sauce.

Notes

Score the skin carefully to avoid cutting into the meat. Marinate overnight for best flavor. Use an instant-read thermometer to ensure perfect doneness. Finish with a high-heat blast or broil for crispy skin. Save pan drippings for gravy. Rest meat before serving to keep it juicy. If skin isn’t crisping evenly, broil briefly but watch closely.

Nutrition

Keywords: pernil, pork shoulder, slow roasted pork, citrus mojo, crispy pork skin, Latin recipe, tender pork, garlic, oregano, orange, lime

Find it online: https://twirltaste.com/crispy-slow-roasted-pernil-style-pork-shoulder-recipe-for-tender-citrus-mojo/